I’ve given my husband many compliments on this site for his choices at the farm when he’s done the pick up without me. I really am grateful for how willing he is to participate in kitchen-related tasks. The only reason I do most of the cooking is that I love to cook (and I have this blog…), but Brian is totally willing and capable. In fact, he may be a better cook than I am. But all that aside, please take a look at what he brought home yesterday:
The Pick Up
Chinese cabbage, kale, tomatoes, collards, red kuri squash, carrots, broccoli, potatoes
Apparently green and orange are the colors for the week. Works for me.
The Plan
I’m trying to add a bit more commentary to my menus this week. My menus are generally a mix of tried and true ideas alongside new recipes I want to try. Now you’ll know which is which! Let me know what you think.
Squash Toasts with Ricotta and Cider Vinegar (Smitten Kitchen)
I finally made this last night and it is FANTASTIC. Highly recommended.
Vegan Crispy Stir Fried Tofu with Broccoli (Serious Eats) with rice
one of my favorites!
Cabbage and Potato Soup (The Vegetarian Meat and Potatoes Cookbook)
a new recipe for me!
baked salmon
with Broccoli Cheddar Baked Potatoes (Budget Bytes)
new to me; I’ll probably roast the potatoes and then top them with last week’s romanesco and the cheddar sauce
roasted red kuri squash
with Quick Collard Greens and barley
A modified version of 30 Minute Skillet Lasagna (How Sweet It Is)
with sausage – instead of beef – and kale added.
The original has been a hit in the past and I think this twist will be awesome.
breakfast for dinner: pancakes and eggs, more than likely
I think Brian would be thrilled if I just made pancakes every night!
Also on the agenda…maybe? Some more new to me ideas:
Healthy Carrot Cake Muffins (Back to Her Roots)
Donna Hay’s Food Processor Coffee Cake (Food52) – this sounds so easy!
Also, I really need to figure out what I’m doing for lunches! Submit your ideas below in the comments.
